When the butchering man trims up the hams and shoulders for curing, he has scraps left over. Sort these. Lay the solid fat aside to be rendered for lard. Take all the lean for sausage and add to it 1 part fat to 3 parts lean. (Vary according to family taste. The less fat, the drier the sausage).

Cut the meat for easy grinding. Run it twice through the meat chopper. Put it in a large vessel and season thus:

To 15 pounds meat:

3 oz. salt
1 oz. pepper
Herbs if desired, but lightly

Mix very thoroughly with both hands. Then mix some more.

Eat, freeze, can, or bake in stone jars. See "Old Frontier Baked Sausage".

The trick is to take the sausage home on the day it is butchered. If the butcher will do all that for you, very well. But if he says that the sausage will be ready in a day or two, haunt him for the scraps and tend to them yourself.